The last recipe… we are done with the photographing and recipe development for the New England cookbook project, 16 months after our first recipe, Stewed Tomatoes.
Servings: 2
Fresh
2 lobsters, 1-1/4 to 1-1/2 lbs. each
2 oz. Clarified Butter, melted
Pantry
2 cups crushed plain crackers, such as Toll House Original or Townhouse
Prepare stuffing
Preheat oven to 350 degrees-F. Combine butter and crumbs in a small bowl and set aside. Remove and discard rubber bands on claws. Place live lobsters on their backs on a large cookie sheet with sides. Split lobsters down the middle with a knife from head to tail. Remove green tomalley and add to the butter-crumb mixture, and stir to combine. Remove the lobster head and vein and discard.
Prepare lobsters
Divide crumb mixture in half and spread evenly over each lobster, pressing into the openings in the lobster. Place a heavy, oven-proof object on the tail to prevent it from curling during baking.
Bake lobsters
Place cookie sheets in the oven and bake lobsters for 30 minutes.
Serve
Transfer each lobster to a plate and serve warm.
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